Spiced Lamb Rump with Pearl Couscous Salad

Steps

1. Bring a small pot of salted water to the boil. Cook pearl couscous in pot of boiling water for about 7 minutes until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
2. While couscous cooks, pat lamb dry and place into a medium bowl with all lamb ingredients. Mix well to coat and leave to marinate. While lamb marinates, dice tomato 1cm; grate courgette and carrot; roughly chop spinach, coriander (if using) and mint.
3. Toss together in a large bowl, along with couscous, lemon juice, a drizzle of olive oil and season to taste.
4. Heat a drizzle of oil in a large fry-pan on high heat. Remove lamb from marinade and cook for about 3 minutes each side, for medium (depending on thickness), or until cooked to your liking. Remove pan from heat, add marinade liquid and toss lamb in sauce to coat.
5. Remove lamb from pan and set aside, covered, to rest for 5 minutes. Set marinade aside. Slice lamb thickly against the grain and add back to pan with marinade, along with any resting juices. Toss to coat.
6. To serve, spoon pearl couscous salad into bowls and place spiced lamb on top. Spoon over any remaining marinade and sprinkle with walnuts.